Stuart’s Gluten Free Simnel pudding

Posted in British food, dessert, gluten free, information, pudding on April 20th, 2020 by stuart — Be the first to comment!

Simnel Cake is a British Easter tradition. I decided to take the cake recipe and convert it to make a Simnel Pudding, because everyone needs some pudding in their life!

Makes 1 large pudding. You can double the quantities to make 2.

  • 250g/8oz mixed dried fruit
  • 25g/1oz stem ginger (finely chopped or grated)
  • 1/2 lemon (zest and juice)
  • 1/2 orange (zest and juice)
  • 50g/1.75oz ground almonds
  • 50g/1.75oz buckwheat flour
  • 50g/1.75oz white rice flour
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tbsp mixed spice such as pumpkin pie spice
  • 1/2 tsp ground ginger
  • 125g / 4oz / 1 stick soft butter
  • 125g / 4oz brown sugar
  • 2 large eggs, beaten
  • 1 portion marzipan
  • 2 tbsp dark rum or bourbon (optional)
  • 1-2 tbsp marmalade or apricot jam
  • Butter up your pudding basin.

    Put all the dry ingredients in a large bowl and mix or sift to combine. In a small bowl add all the fruit, ginger, zest and juices and stir to combine.

    Cream the butter and sugar. Blend in the flour and eggs in roughly 3 additions. Stir in the fruit and juices.

    Split the marzipan into 2 roughly equal portions. Pour half of the batter into the pudding basin. Form a rough disk with half of the marzipan and press gently onto the batter. Pour the rest of the batter on top of the marzipan disk. Steam for 2 hours.

    Pull the pudding out of your steamer. Pour the rum or bourbon on top, if using. Allow the pudding to cool for 20 to 30 minutes then turn out and brush with the marmalade or jam.

    Roll out the remaining marzipan to drape over the narrow top of the pudding. Use your hands to gently form the marzipan into a covering over the pudding.

    If you want to add a finishing touch, put the marzipan covered pudding under the broiler just until the top starts to brown, then serve.

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    Substitute for Ready Brek

    Posted in British food, gluten free on March 17th, 2020 by stuart — Be the first to comment!

    As a child I liked the sickly sweet sugar laden breakfast cereals, like every other kid. I also liked Ready Brek, laden with honey or treacle.

    Ready Brek wasn’t so easy to find in the USA when I looked a while back, so I set out to make it myself. I saw the recipes and didn’t believe they were so easy.

    Well. It genuinely is that easy. Ready?

    Take

  • 1/4 cup oats
  • pinch of salt
  • Blend them in your food processor into a flour, as fine or as coarse as you prefer. Place into a small saucepan with

  • 1 cup milk
  • and cook to your desired level of thickness.

    That’s it. I told you it was easy!

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    Burger seasoning

    Posted in gluten free, recipe on February 23rd, 2020 by stuart — Be the first to comment!

    Any burger can be improved by some seasoning. This blend helps up the flavour quite a lot, and can be easily multiplied up and/or tweaked to taste.

  • 2 tsp Salt
  • 1 1/2 tsp Black Pepper
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tsp Paprika
  • 2 tsp Smoked Paprika
  • 1/2 tsp Mustard Powder
  • Cook one side of the burger. Flip and season the cooked side. Once the second side is cooked, flip the burger again and season. Allowing your burger to rest will let the seasonings rehydrate and flavour the burger. Top it with your cheese of preference.

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    Brazilian Cheese Bread – Pao De Quejo

    Posted in gluten free, recipe on February 12th, 2020 by stuart — Be the first to comment!

    A naturally gluten free bread that also makes a good pizza base? Yes please!

  • 2/3 cup (160ml) milk
  • 1/3 cup (80ml) neutral oil such as avocado oil
  • 2 cups (450g) tapioca flour/starch
  • 6 ounces (170 grams) of cheese (Cheddar, mozzarella) (vary this to your taste, both for cheese variety and amount)
  • 2 eggs
  • (OPTIONAL: see edit) 1 tsp baking powder
  • seasoning to taste (I don’t add any, the cheese seems to add enough)
  • Add all the ingredients into your food processor. Blend them all together into a sticky mess. Be warned, this is an absurdly sticky dough – have everything prepared before you handle the dough because it will stick to everything!

    PAO ROLLS
    Preheat the oven to 450F / 230C.

    Grease up a muffin pan or cookie sheet. Divide the dough evenly between the muffin holes or into 12 blobs on the sheet. Bake for 8 to 10 minutes until they’re golden brown and delicious. Eat while piping hot. Serve with butter for an extra sinful treat.

    PIZZA
    Preheat the oven to 425F / 220C.

    Line a pizza pan with a silicone baking sheet. Spread the dough over the baking sheet. Par bake the base for 5 to 10 minutes, depending on if you want a softer or more cracker-like base. Add whatever sauce and toppings you like then bake for 15 minutes or until your topping is done. Feel free to tweak the cheese – a basic cheap orange cheddar will make a wonderfully aromatic, cheesy crust. Be careful which cheese you add, as the baking process will make the aroma and flavour of the cheese really vibrant, so go gently with the seriously sharp / mature cheeses as they could get overwhelming, which is fine if that’s what your looking for.

    EDIT JUNE 2020
    Thanks to feedback on this recipe from a kindly Brazilian person on Reddit, I have amended the baking powder to optional, as baking powder is not traditional in Brazilian Pao. Thank you, “AlehCemy”!

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    Haggis

    Posted in British food, gluten free, recipe, sausages on January 24th, 2020 by stuart — Be the first to comment!

    Now that I have made you recoil in terror, here is how to make Scotland’s national sausage with ingredients available in the US.

    Yes, I called it a sausage, because that’s what it is!

    SPECIAL EQUIPMENT NEEDED

  • meat grinder
  • vacuum sealer
  • vacuum bag
  • sous vide setup OR large lidded pot
  • INGREDIENTS

  • 1 large onion, diced
  • 4 tbsp butter
  • 1/2lb steel cut (pinhead) oats
  • 1 cup broth or stock (chicken or veg)
  • 1lb lard or suet
  • 3lb lamb, cut into bite sized chunks
  • 1lb ground beef
  • 1 tbsp allspice
  • 1.25 to 2.5 tbsp salt *to taste
  • 1 tsbp freshly ground black pepper
  • 1 tbsp mustard powder
  • Cook the onion in the butter over medium-low heat till soft and the sharp onion smell has dissipated. Add in the oats, stir the oats into the butter and cook briefly. Add the stock, bring back to a boil. Add the lard or suet, heat just till melted. Add the salt and the spices and stir to combine. Set this to one side to cool while you move on to the grinding.

    Grind the lamb on coarse grind into a large bowl. Once all the lamb is ground, add the ground beef into the bowl. Pour the mixed oats, stock, and spices into the same bowl. Mix thoroughly with your hands until it all comes together in a sticky mess.

    Transfer the sticky mess to a vacuum sealer bag. Vacuum seal according to instructions.

    Set your sous vide to 180F / 82C. Cook on sous vide for 3 hours. If you don’t have sous vide, use a large pot on the stove, bring the water to a simmer (180F to 190F, 82C / 87C). Simmer for 3 hours, topping up the water as needed.

    Allow the haggis to sit at room temperature for the duration of the Ode To A Haggis and serve with mashed potatoes and neeps (mashed, boiled turnips, or if you prefer, roast parsnips instead if you don’t like turnips).

    If you would like to add some of the offal flavour you can substitute 1lb calf’s liver for the ground beef. You should be aware that some people might prefer to not know about this addition…!

    Don’t forget the whisky!

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    Marzipan

    Posted in gluten free on December 25th, 2019 by stuart — 1 Comment so far
  • 103g ground almonds (sweet almonds)
  • 149g powdered sugar
  • 1 tablespoon home made golden syrup
  • 1/4tsp almond flavouring (bitter almond flavour)
  • enough water to make a thick dough (add a very little water at a time)
  • Sift together the first 2 ingredients so they are well combined. Add the golden syrup and almond flavouring and stir well. Add water as instructed. Refrigerate, preferably overnight, to allow the ingredients to properly combine.

    Marzipan is something I always disliked as a kid. To be fair, most of the commercial marzipan I ate was not very good. Making it yourself doesn’t take long. isn’t complicated, is dirt cheap, and it tastes fantastic. What are you waiting for?

    Side note: don’t worry about getting exactly 103 grams or 149 grams. A gram or two either side won’t make must difference.

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    Mustard Sauce

    Posted in gluten free, sauce on December 17th, 2019 by stuart — Be the first to comment!

    This is a wonderful accompaniment to any roast poultry dish. Give it a go.

  • 1 tablespoon dry mustard powder
  • 1 tablespoon sugar
  • 2 tablespoons cornflour (corn starch)
  • salt to taste
  • a little white vinegar
  • 16oz milk
  • Add the first 5 ingredients together and mix into a paste. Add the milk and apply low heat, stirring frequently. Watch out for the milk curdling – this is a sign it is nearly ready. The milk will un-curdle and your mustard sauce is ready!

    Serve hot or cold.

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    Gluten Free Pie Crust

    Posted in gluten free, recipe on December 4th, 2019 by stuart — Be the first to comment!

    I have been experimenting with gluten free pie crust / short crust recipes. The experiments have been quite demoralising as none of the recipes have produced a nice, short pastry.

    This recipe delivers. I have used it for pecan pie and for mince pies. I have doubled it without any worries. Two words of caution, though: use your scales. Digital scales are dirt cheap on Amazon. Second word: be prepared to add some extra water if it needs it.

  • 100g corn starch (corn flour)
  • 100g sweet / glutinous rice flour
  • 50g sorghum flour OR oat flour
  • 30g almond flour
  • 125g cold butter
  • 1 egg
  • cold water as needed
  • pinch of salt
  • OPTION: up to 90g powdered sugar if making a sweet pie
  • Add all the dry ingredients to your food processor. Pulse to combine. Add the egg and butter. Blend until it all comes together. Add a little ice cold water a tablespoon at a time if necessary – you want it to come together as a dough, but not be damp.

    Turn out the dough onto plastic wrap. Shape it into a flattened disc. Put the wrapped dough in the fridge for at least one hour – do not skip this step! You want the dough to be thoroughly chilled before you try to work it.

    Follow the instructions on your favourite pie recipe. Enjoy!

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    Gluten free lemon poppyseed muffins

    Posted in gluten free, recipe on October 26th, 2019 by stuart — Be the first to comment!

    This recipe makes 12 regular sized muffins, or 6 giant ones.

    DRY INGREDIENTS

  • 1 and 2/3 cups whole oats
  • heaped 1/2 cup corn starch
  • 1 teaspoon xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white sugar
  • 1/4 cup poppy seeds
  • WET INGREDIENTS

  • 2 eggs
  • 1 cup lemon flavoured yoghurt
  • 1/4 cup fruit oil (avocado or regular olive oil)
  • 1 tablespoon grated lemon zest
  • DRIZZLE

  • 1/3 cup lemon juice
  • 3 tablespoons white sugar
  • Heat oven to 400f. Add drizzle ingredients together and stir occasionally until completely combined. Spray bottoms of the muffin pan with non stick spray.

    Add the first 6 dry ingredients to your food processor. Grind into flour. Sift. Add any chunky bits back to the food processor and grind. Repeat until no more chunkies. Place in a mixing bowl and stir in sugar and poppy seeds.

    Blend wet ingredients. If you don’t have any lemon yoghurt, use soured cream and add 1 tablespoon lemon juice. Stir wet ingredients into dry ingredients until combined.

    Bake in oven for 20 to 25 minutes until a toothpick inserted in the middle of a muffin comes out clean. Let muffins sit in the muffin pans for 10 minutes. As you pull the muffins out, dip the tops into the drizzle. If you have enough drizzle left after dipping the tops, dip the bottoms into the drizzle as well for a double dip.

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    Carrot pudding

    Posted in British food, gluten free, pudding, recipe on October 6th, 2019 by stuart — Be the first to comment!

    Here’s a recipe from Mrs Beeton from 1859 or so. It’s delicious.

  • 1/2 lb. of bread crumbs (gluten free alt: mix of oats and corn flakes)
  • 4 oz. of suet (or butter)
  • 3/4 lb. carrot
  • 1/4 lb. raisins
  • 1/4 lb. currants
  • 3 oz. sugar
  • 3 eggs
  • milk
  • 1 tsp ground nutmeg
  • Boil the carrots in milk until tender enough to mash to a pulp; add the remaining ingredients. If needed, add more milk to make the pudding of the consistency of thick batter.

    If you want to steam the pudding, put the mixture into a buttered basin, tie it down with a cloth, and steam for 2-1/2 hours: if to be baked, put it into a pie-dish, and bake for about an hour; turn it out of the dish, sift sugar over it, and serve with custard or heavy cream.

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